Go Back
Print Recipe

Pumpkin Donuts with Vanilla Glaze

Prep Time15 mins
Cook Time15 mins
Servings: 12 donuts

Equipment

  • Silicone donut pans
  • Piping Bag

Ingredients

Donuts

  • 1 box spice cake mix We used the cake mix portion of the Krusteaz Cinnamon Crumb Cake Mix
  • 1 15 oz can pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 egg

Vanilla Glaze

  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp whole milk

Instructions

Donut instructions

  • Preheat oven to 350°F. Put silicone donut molds on a cookie sheet and spray the molds with nonstick cooking spray.
  • Mix all ingredients in a large bowl or in a stand mixer until just combined and no clumps of raw flour are present. It will be thick and sticky. Don't overmix!
  • Fill a piping bag with the donut mixture. Cut a large hole in the tip to pipe the dough into your donut molds. You'll want to fill each of the donut molds about 3/4 of the way full with batter.
  • Bake the donuts for 12-15 minutes or until batter is fully cooked and donuts are crispy on the outside. Let sit in the silicone donut molds for 10 minutes before removing donuts to a cooling rack.

Glazing Instructions

  • When donuts have fully cooled, about 20-30 minutes after removing them to the cooling rack, they are ready to be glazed. Place your cooling rack on top of a cookie sheet.
  • In a shallow bowl, whisk all ingredients beginning with only 1 tbsp of milk until smooth. If the glaze is too thick, add milk a little bit at a time until the desired consistency is reached. You want the glaze to be slightly thick but not too runny otherwise it will run off of the donuts.
  • After glazing, return the donuts to the cooling rack so that excess glaze can drip into the cookie sheet. Allow the glaze to harden for 30 minutes or so.
  • Serve and enjoy!